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Nigella Lawson New York Cheesecake

Total Time

3hrs

Prep 1 hr 30 mins

Cook 1 hr 30 mins

This cake is from 'How to be a Domestic Goddess' and is my favourite cheesecake recipe so far. I posted the original recipe but I usually replace half the cream cheese by Philadelphia Extra Light (6% fat), to make a lighter cheesecake, and take just 2/3 of the recipe and bake it in a 20cm springform for 1 hour.

To serve

Directions

Crush the digestive biscuits to fine crumbs in a blender or food processor. Add the melted butter and sugar and mix. Press onto base of greased 24cm springform cake tin. Chill for 1 hour in the refrigerator.

Mix the cornflour with the sugar and beat in the cream cheese, egg yolks and vanilla extract with an electric mixer (or by hand).

Clean and dry your whisk. In another bowl, beat the egg whites with the salt to stiff peaks, then fold into the cheese mixture carefully.

Scoop cheese onto base. Bake in a 170°C oven 1 to 1 1/2 hours without opening the oven door until golden brown on top. Turn off the heat and let the cake stand in the oven for two more hours. Open door, stand a further hour. Then chill it in the refirgerator for a few hours.

Normally I love her recipes, but this overflowed out of the tin and the top browned too much and a huge crack was made in the middle after explicitly following directions and having made many cheesecakes before. Too light a texture and not at all what I think of when I picture "New York Cheesecake".

Ehhh is all I can think to say about this 'BLAND'. I had such high hopes because I do love Nigella's recipes but its just not very sharp tasting like usual cheesecakes taste. Perhaps its from adding in the cream as I find every other recipe I've tried doesn't call for it. And each time I've tried this recipe, the top gets burnt.